RecipesMeals

Shiitake Mushroom Rice Porridge

Shiitake Mushroom Rice Porridge

This soup is rich with ginger and garlic, but we think it's the chili crisp, fried shallots, and scallions on top that make each bite.

Ingreadient

• 1 cup uncooked long-grain white rice (preferably Carolina Gold)
• 3 tablespoons sesame oil, divided
• 6 cups sliced fresh shiitake mushrooms (about 10 ounces), divided
• 2 1/4 teaspoons kosher salt, divided
• 1 tablespoon grated peeled fresh ginger (from 1 [2-inch] piece)
• 3 medium garlic cloves, grated
• 5 cups water, plus more as needed
• 4 cups mushroom broth (preferably Plantstrong Shiitake Mushroom Broth) 
• 1 (6-inch) fresh lemongrass stalk
• 1 tablespoon tamari
• 2 teaspoons rice vinegar
• 2 teaspoons fish sauce (such as Red Boat)
• Chili crisp, sliced scallions, and fried shallots, for serving

Direction

1. Rinse rice in a fine wire-mesh strainer  under cold water for 10 seconds. Drain well, and transfer rice to a blender. Process until just broken but not yet a powder, 5 to 10 seconds. Set aside.
2. Heat 2 tablespoons sesame oil in a 4-quart saucepan over medium-high until shimmering. Add 3 cups sliced mushrooms; cook, undisturbed, until browned on bottoms, about 3 minutes. Stir and continue to cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Season mushrooms with 1/2 teaspoon salt; transfer to a small bowl. Set mushrooms aside, uncovered, at room temperature.
3. Heat remaining 1 tablespoon sesame oil in saucepan over medium-high. Add remaining 3 cups sliced mushrooms; cook, undisturbed, until browned, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are golden brown and tender, 5 to 7 minutes. Meanwhile, place lemongrass stalk on a cutting board, and gently pound using the back of a chef’s knife until bruised and softened. Tie stalk into a knot; set aside. Stir ginger, garlic, and 1/2 teaspoon salt into pan with mushrooms. Stir in 5 cups water, broth, broken rice, and lemongrass knot. Bring to a boil over high.
4. Reduce heat to medium-low. Cook, stirring at 10-minute intervals, until liquid is mostly absorbed and mixture thickens to a porridge consistency, about 1 hour. (Add 1/2 cup water at a time to adjust consistency, if desired.) Remove from heat; discard lemongrass. Stir in tamari, vinegar, fish sauce, and remaining 1 1/4 teaspoons salt. Top with reserved browned shiitakes, chili crisp, scallions, and fried shallots. Serve hot.